Grain-Free "Seeduction" Bread

My dad always bought the same bread when I was growing up: Seeduction Bread from Whole Foods. It was a big, round loaf with a dark color and as you may have guessed, lots of seeds. We had a well-loved front loading toaster oven, with a glass door that squealed as you opened it. It wasn't rare for one of us to leave the bread in just a bit too long, making it "extra crispy". 

It wasn't until I set out to make this loaf that I remembered what that smelled like. White bread may just smell yeasty or sweet when it gets toasted, but Seeduction bread is so much more. Calling it "full bodied" makes it sound like a bottle of wine, but there's no better way to describe it. It's nutty, savory, and full.

This Paleo version filled my house with that familiar scent as it baked, conjuring memories of our green kitchen and trusty toaster. I've never been a bread lover, but there was something in the way this loaf baked that made me love it. 

This bread is dense. Packed with sunflower seeds, poppy seeds, sesame seeds, and pepitas, this loaf means business. I made it using mostly almond flour, which does mean it crumbles easier that traditional bread, but I don't let that stop me: Snack time? Toast up a slice, top it with avocado, and sprinkle the whole thing with a touch of salt. Lunch? I'm pretty sure a stack of BLTs is in order. And don't forget breakfast! I actually used this bread to re-shoot the photos for my Paleo Breakfast Sandwiches. Just make sure to use a plate :)

Paleo Seeduction Bread

Paleo, Gluten-Free, Grain-Free   |      |    Print Friendly and PDF

This recipe is reminiscent of Whole Foods’ “Seeduction Bread,” but made without grains.

Yield: 1 loaf, 8 x 4 x 2 inches   |    Total Time:


  • 1 3/4 cups almond flour
  • 1/4 cup coconut flour
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 tablespoons poppy seeds, plus additional for sprinkling
  • 2 tablespoons sunflower seeds, plus additional for sprinkling
  • 2 tablespoons pumpkin seeds, plus additional for sprinkling
  • 2 tablespoons sesame seeds, plus additional for sprinkling
  • 3 eggs
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons non-dairy milk of choice (I used coconut)


  1. Preheat the oven to 350°F.
  2. In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt until no clumps remain.
  3. In a separate bowl, whisk together the eggs, apple cider vinegar, honey, and coconut oil. Fold the wet ingredients into the dry ingredients to form a thick batter. Gently fold in the various seeds.
  4. Shape dough into a loaf (bread will hold shape in the oven). Place in the center of a baking pan, and use a pastry brush to coat the top with a thin layer of non-dairy milk. Sprinkle with extra seeds. Place in center rack of oven and back for 30 minutes. After 30 minutes, bread should be golden and firm to the touch. Turn the oven off, and leave the loaf in for 10 additional minutes. Then set it on a wire rack to cool. Use a sharp serrated knife to slice.


Paleo Banana Bread French Toast

I have a new rule about weekends: they’re not over until I’m back in my spiny office chair. Which means that technically Monday mornings are still the weekend, and my brain is definitely still on vacation. We only get so many weekends, right? Seize them! Use them! Make the most of those precious hours. 

What’s that you say? Your Monday mornings are too busy for this sort of fare? What if I told you this stack of Paleo Banana Bread French Toast came together in 10 minutes? Yup. When you bake a loaf of grain-free banana bread the night before, making French Toast in the morning becomes easy as pie. Just slice, soak, and cook.  

This is what the beginning of a good week looks like. When Mondays start like this, there is really no reason to stress. So go ahead. Join me. Let your brain stay on vacation just a bit longer. I don’t think you’ll regret it. In fact, you might start looking forward to your Monday mornings. 

Paleo Banana Bread French Toast

Makes 4 slices, serves 2 


4 slices Paleo Banana Bread with Cacao Nibs, about 1-inch thick 

1 egg 

1/4 cup coconut milk 

1/4 teaspoon vanilla 

1/4 teaspoon cinnamon 

1/8 teaspoon nutmeg 

Butter, for cooking and serving 

Maple syrup, for serving (optional) 


1. In a smal bowl, whisk together the egg, coconut milk, vanilla and spices until fully combined. Pour mixture into a flat rimmed plate or container.  

2. Lie the sliced bread in a single layer on the plate so that it soaks up the egg mixture. While it soaks, heat a pat of butter in a skillet over medium heat. Flip the bread slices over, allowing the other side to soak up the more of the egg mixture. There may be leftover egg mixture in the end.  

3. When the skillet is hot, swirl the butter around the pan to coat the surface, and then place each slice of bread down flatly. Let cook for 2-3 minutes, until bottoms become golden begin to crisp. Use a spatula to flip each slice, and cook for an addition 2-3 minutes. Remove from pan and serve hot with a pat of butter and a drizzle of syrup.  


Paleo Banana Bread with Cacao Nibs

Using almond flour in place of regular flour in banana bread makes for a soft, nutty, and moist loaf. One that’s satisfying, grain-free, and gluten-free, too!

A lot of bakers will tell you that in order to make bread, you need to pull out the scale. You need to measure twice, and be precise. I am not that baker. In fact, this recipe is a “base recipe” from which I’ve made many variations, including turning the slices into french toast, swapping out the cacao nibs for chocolate chips, and topping the whole thing with walnut streusel. My mom has reported replacing half of the almond flour with regular wheat flour. My point: be brave, experiment, and create.

My advice: Don't be afraid to try test things out. Sometimes, a little experiment can lead to wonderful things. Even if it doesn't work, you'll learn more about your ingredients by giving it a shot.

Alternative flours are different, and bake differently than traditional flour — some experimentation and learning comes with baking with almond flour for the first time, too!

Paleo Banana Bread with Cacao Nibs

Published April 17, 2015 by
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Yields: 1 loaf   |    Total Time: 1 hour 10 minutes


  • 1/2 cup almond flour
  • 1/2 cup coconut flour 
  • 1 tablespoon arrowroot starch  
  • 1 1/4 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons coconut oil or butter, softened or melted, plus more for greasing your pan
  • 4 eggs 
  • 4 very ripe bananas (if you are using bananas that are solid yellow (i.e., they do not yet have brown spots), you may wish to add 1-2 tablespoons of honey to this bread to increase it’s sweetness)
  • 1/2 cup cacao nibs


  1. Preheat the oven to 350°F. Grease a standard 9-inch loaf pan with coconut oil (alternatively, you can line the pan with parchment paper). 
  2. In a mixing bowl, whisk together the dry ingredients, until no clumps remain.
  3. In a separate bowl, cream together the bananas, coconut oil, and vanilla. Once they are fully combined, stir in the eggs until incorporated. 
  4. Add the dry ingredients to the wet, stirring it in with a spatula or electric mixer until a consistent batter forms. It may have a few small clumps but should be mostly smooth. Fold in the cacao nibs.  
  5. Spread the batter into an even layer in the loaf pan. Optionally, sprinkle the top of the load with cacao nibs. Then, place the pan in the center of the oven. Bake for 45 - 55 minutes until golden on top, and a toothpick comes out clean when inserted into the middle of the loaf. Allow to cool for 15 minutes before slicing.